This butcher knife has a curved, ultra-sharp carbon steel blade with a tip that easily pierces and smoothly slices tougher cuts of meat. It can reduce large sections of meat into steaks or roasts, as well as cube and process meat for dishes like stews.
Clean, dry and impregnate blade with mineral or camellia oil after use. These steps protect the blade from rusting/staining. If rusting/staining does occur, remove with fine steel wool or rust remover. Sharpen the knife with a whetstone or a diamond sharpener.